Black Forest Chocolate Ripple Cake
We do love the Traditional Old School Ripple Cake here at Stay at Home Mum. Mainly because of its ‘Can’t be Assed’ attitude. Chocolate biscuits + Cream = Cake? Sounds like a winning combo to us. Sure, there is the standard Chocolate Ripple Cake recipe – and that’s good, we like it. But if you want to up your game and make something a tad schmancier – than why not try this Black Forest Chocolate Ripple Cake version. Even richer and easier!
Remember that this cake is best made the day before you plan to eat it – this makes the flavour just engulf the biscuits and the cream – delish!
Please Note Nutritional information is provided as a guide only and may not be accurate.
Nutritional information does not include the following ingredients:
- Morello Cherries (or half a bottle)
- 1 packet Chocolate Ripple Biscuits
- 200 ml Fresh Cream
- 1/2 tsp Vanilla Extract
- 1 Flake Chocolate Bar Or Grated Chocolate
For The Morello Cherry Coulis
- 335 grams Morello Cherries (or Half A Bottle)
- 1 tsp Cornflour
- 1 tbsp Caster Sugar
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How to Make Black Forest Chocolate Ripple Cake:
To Make The Morello Cherry Coulis
- Drain the cherries and place in a saucepan with 1/3 cup of the juice, cornflour and sugar
- Bring to the boil over medium heat and cook until it starts to thicken\
- Blitz with a stick blender and chill in the fridge
To Construct The Cake
- Whip the cream and vanilla
- Place a strip of cream across the base of a platter
- Smear one cookie with cream, place another one on top, add a smear of coulis and another dollop of cream then stand the cookies on its side and repeat the process until your platter is full.
- Add some coulis to the remaining the cream and fold through so it creates a ripple effect then smear over the outside of the cake.
- Top with fresh cherries, some coulis and flake and refrigerated for about 6 hours.